TABLE TALK

RELISH THE local flavours

WORDS MARTIN DUNCAN PHOTOS ANASTASIA KARIOFYLLIDIS

FRESH PRODUCE IS everything to executive chef Graham Waddell and his team at Noosa Springs Golf and Spa Resort’s Relish restaurant. That’s why their menu changes with the seasons as fresh, local ingredients become available. You can certainly taste the diff erence.

An experienced, highly trained, versatile chef, who originally hails from Scotland, Graham spent much of his formative industry years working in a variety of high-end restaurants in Scotland and England. His skill has taken him around the world, where he has cooked in some of the fi nest restaurants, but he

will tell you his favourite place to be is in beautiful Noosa, which he now calls home with his family.

Graham’s passion is in using as much local produce as possible, so you’ll fi nd Mooloolaba prawns, Noosa Reds tomatoes, local greens, Woombye cheese, Noosa black garlic, Noosa chutney and more on the menu, as well as local mangoes and stone fruit during the summer months.

Completing his training in England, Graham came to Australia for a backpacking adventure in his twenties and never went back. He met his wife, Sarah, also an accomplished chef, in the kitchen at the stylish Baguette restaurant in the Brisbane suburb of Hamilton while they were both working under revered head chef Bruno Loubet.

The couple then spent 12 months working in Melbourne and returned to Brisbane to open their own restaurant, St Baxter, in New Farm.

Heading to Noosa for holidays as often as they could, Graham and Sarah eventually relocated to the beautiful region with their three young daughters in tow.

They couldn’t be happier.

MORE THAN JUST A GREAT GOLF COURSE...

Noosa Springs Golf & Spa Resort is located in the heart of Noosa, just 3 km from Hastings Street. Open everyday to everyone!

French cuisine is among Graham’s favourites, so you will discover special French-themed dinner events and specials on the menu at the restaurant. Not only is the resort restaurant a favourite among guests and members, it’s also a popular choice among the locals – that is always a good sign!

This, combined with Graham, Sarah and the team’s skilful preparation, expert cooking and an eye for presentation, makes for a memorable experience.

Some of the mouth-watering dishes on the menu include whisky-cured salmon salad, green beans, cherry tomato, grapes, green goddess dressing and saff ron pickles. Then there is the sticky pork belly, seared scallops, watermelon, cashews, Thai basil, edamame, cucumber and tom yum jam – delicious!

Relish restaurant at Noosa Springs off ers fabulous breakfast and lunch options with indoor and outdoor dining and their traditional high teas are made in-house and served in a truly lovely setting overlooking the golf course and beautiful manicured gardens.

Golf & Spa Resort Links Drive, Noosa Heads Ph: 07 5440 3333 www.noosasprings.com.au

Seasonal Set Menu Celebrating Life with you!

HEADS UP!

FIRST FRIDAY OF THE MONTH THEMED DINNER On the first Friday of each month head chef, Graham Waddell creates a four-course themed dinner. In the past, food themes have included Moroccan, Spanish, Greek, French, Scottish, Italian, Mexican, British, Japanese and Australian. CHRISTMAS DAY LUNCH – SUNDAY, DECEMBER 25 Relax and enjoy a shared feast with family and friends while enjoying sensational food, premium beverages and a festive atmosphere. Visit noosasprings.com.au

Sunshine Coast locals and visitors, love our Seasonal Set Menu’s and expansive views of the whole coastline. Wednesday to Sunday 12 – 3.00pm